The noodle is unlike the long and round type we normally have. It is made from flour and water, poured onto the side of the wok to create thin flakes (looks like mixture of hand-torn pan mee and thosai). The flakes are then push into the broth at the bottom of the wok. The ingredients in the soup are fish ball, pork ball, monkey ear fungus, and vegetable. You will find the process of cooking it very simple, but the taste is just so good.
We used to patronize a stall in PJ Sec 17 selling Dien Bien Wu back in 2006, but they had shifted out after half a year. Do let me know if you know where to find this in the Klang Valley. The cook/taukeh has to be a Sarawak Foochow to replicate the taste.
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